Preparation
Cook chicken in water with 3/4 tsp each of salt and pepper. (You may adjust the spice level as per taste).
This may take about 20 – 25 minutes. Retain the stalk for later use.
Remove the bones off the cooked chicken pieces and keep them aside.
Heat olive oil in a pan.
Saute onion, capsicum, and carrots.
Add in about 1/4 tsp each of salt and pepper and mix.
Then add the chicken stalk into it and let it boil. They should retain their crunch, and hence should not be overcooked.
Meanwhile, you can prepare the white sauce. For this, add in butter to another pan.
Next mix the all-purpose flour to it.
Add the milk and mix, until everything dissolves.
Add salt and pepper as required, and mix.
Keep stirring until the mixture begins to thicken.
Once it reaches the sauce consistency, switch off the flame.
Add this white sauce into the prepared veggies and simmer for about 2-3 minutes.
Next add the grated Kraft cheese/cheddar cheese.
Once the cheese melts, add in the chicken pieces and mix. Cook covered for 2 minutes.
You may adjust the consistency of the fondue. If it appears to be too thick, add more of the chicken stalk. And if the fondue is too runny, add more cheese. Serve hot.